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Pulled Pork Sandwiches

Sep 9, 2009

The advance prep on this dish takes about 10 minutes. For a stressless morning, rub the pork and combine sauce ingredients the night before, then place in your slow cooker in the morning. After dinner, place leftovers in freezer-proof containers; label and freeze up to 3 months.

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Cal/Serv:
385

Yields:
16

Total Time:
8
hours
30
mins

Ingredients

2
tbsp.
smoked paprika

1
tbsp.
mustard powder

1/4
c.
packed dark brown sugar

1
tbsp.
packed dark brown sugar

salt and pepper

4
lb.
boneless, untrimmed pork shoulder blade roast (Boston butt)

1
c.
cider vinegar

1/2
c.
ketchup

2
tsp.
crushed red pepper

2
tbsp.
light mayonnaise

2
bag coleslaw mix

16
soft white hamburger buns

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Carefully transfer meat to large bowl; remove fat and skin and discard. Using two forks, shred meat into small pieces. Carefully pour sauce from slow cooker into fat separator. Pour half of sauce over meat and pour remaining sauce into gravy boat. Discard fat.

When ready to serve, remove reserved sauce from refrigerator; with fork, whisk in mayonnaise. Add coleslaw mix, and toss until well combined. Divide meat among bottoms of buns; top with coleslaw, then tops of buns. Serve with reserved sauce on the side.

Kate Mathis

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